Cooking With Norah

I am a little behind on my cooking with Norah posts – so this will include 2 different things we have made.

Yesterday Norah and I made a yummy coffee cake called Blitz Kuchen – it is a recipe from my grandma and is very yummy. Part of the reason we made this was because it is more than just mixing ingredients together (like all the muffins we make). I showed Norah how to separate the egg whites from the egg yolks. Then we had to beat the egg whites and fold them in. Norah was quite fascinated with the whole process. 

Blitz Kuchen
Cream together:
1 c. sugar
1/2 c. butter or margerine
Add:
4 beaten egg yolks
2 1/2 c. flour, sifted
1/2 tsp. salt
3 heaping tsp. baking powder
Add:
1 c. milk
Fold in:
4 beaten egg whites (stiff peaks)
Pour into a greased 9 X 13-inch cake pan.  Sprinkle with walnuts and a mixture of cinnamon and sugar.  Bake at 350 for 30 minutes.  
After baking Norah asked if she could help with the dishes! Umm, of course! She said, “We always have to clean up our mess in the kitchen when we cook.” Good girl!

Another favorite at our house is pumpkin bread!  

Whole Wheat Pumpkin Bread
1 c whole wheat flour
1 c sugar
2/3 c all purpose flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. baking powder
1/2 tsp salt
1/2 tsp. ground cloves
1 cup canned pumpkin 
1/2 cup egg substitute
1/3 cup water
1/4 cup canola oil
1/2 cup chopped walnuts (optional)
In a bowl, combine the first 8 ingredients.  In another bowl, combine pumpkin, egg substitute, wather and oil; mix well.  Stir into dry ingredients just until moistened.  Fold in walnuts.
Pour into a 9x5x3-in loaf pan coated with nonstick cooking spray.  Bake at 350 for 60-65 minutes or until toothpick inserted near the center comes out clean.  Cool for 15 minutes before removing from pan to wire rack.

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